Re: First time my milk separated!

[Guest guest]

Marie,

You will find that if you make kefir exactly the same year round, you will find

that the kefir doesn't react the same year round. There are so many factors

involved...quantity of grains, type of grains, temp of room, time of culture,

etc. The warmer it is, the shorter your culture. You should also reduce the

quantity of grains in your container if you still want to culture the same

amount of time if it's warmer than you usually have it.

You know it's time to strain your kefir when you start to see pockets of when

forming all around the jar...this is prior to separating whey on the bottom of

the jar.

Al

First time my milk separated!

Just got my grains, thank you Marilyn! So excited to do them, and I put

them in a clean jar and let them go overnight with 2 cups of raw milk. 24 hours

later, the milk I strained was quite runny and curdled. In the fridge, it has a

distinct separation of clear liquid on top and the milk fat or something on the

bottom. (I drank some anyway and it was fine.) Does this mean they were super

hungry grains and need more milk?

I started a new batch last night with about 2.5 cups of milk. Should I end

these early, and leads to my next question:

My biggest question is-- what does properly fermented milk look like- is it

thick and consistent? Also, in the separated stuff-- is the clear part the

lactic acid? Thanks!

Marie